Wednesday, 6 February 2013

Black Pepper Chicken..."It is, What It Is"

I wish I could weave stories around my food...especially myBlack Pepper Chicken...long stories…stories
that would make you remember people, places and things ...sighhh!!...but the
truth is I am a very “it is, what is it is” kind of a person…so, while I often
try to do a little write up, I end sitting in my front of my computer ,staring at
it and cursing when I can’t come up with one or can’t put what is in my pretty
little head on paper…maybe I should take up creative writing classes along with
photography lessons...or maybe I should cook some more and not worry about
stories and light…after all isn't it “it is , what it is”??

Black
Pepper Chicken

Ingredients:

Chicken,
small cuts, 350 gms

Oil,
1 tbsp

Mustard
seeds, ½ tsp

Onions,
finely chopped, 2

Curry
leaves, 10-12

Tomato,
finely chopped, 2

Ginger,
½ tsp

Garlic,
10 cloves

For
the marinade:

Black
Pepper Powder, 1 tbsp

White
Wine Vinegar, 2 tbsp

Salt,
to taste

For
the Pepper Spice powder:

Green Cardamoms,1

Cloves,
2

Cinnamon,
1/2 inch

Black
Peppercorns, 1 tsp

Instructions:

Marinate the chicken pieces with black pepper powder, vinegar and salt for a
couple of hours .

Heat
oil in a pan. Add mustard seeds, half the curry leaves and onions with a pinch
of salt. Fry the onions till golden brown. Add ginger, garlic and half of the,
half of the pepper spice powder, salt and tomatoes. Mix well and cook on low
flame till, tomatoes go all mushy and oil is released.

Add
the chicken with the marinade. Stir and mix well on high heat for a couple of
minutes. Reduce the flame, cover and let the chicken cook in its own water – do
check and stir every few minutes so that the masala doesn’t stick to the bottom
of the pan. When the chicken is almost done, add the remaining curry leaves and
spice powder, stir and serve when done.